Photo: Black-Eyed Pea Dip Recipe
Ingredients
- 2 (15-ounce) cans black-eyed peas, drained
- 1 (15-ounce) can whole kernel corn, drained
- 1 (10-ounce) can spicy canned tomatoes, chopped
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 2 to 3 tablespoons chopped fresh jalapeno pepper
- 1/4 cup chopped yellow onion
- 1 (4-ounce) jar chopped pimentos, drained
- Corn chips, for serving
Dressing:
- 1/2 cup red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 1/4 teaspoon sugar
- Pinch dried oregano
- 1/2 cup olive oil
- 1/2 cup vegetable oil
Directions
In a large bowl, combine the black-eyed peas, corn, tomatoes, red, green, and jalapeno peppers, onion, and pimentos.
In a glass jar with a tight-fitting lid, combine the wine and balsamic vinegars, salt, pepper, mustard, sugar, oregano, and olive and vegetable oils. Shake until the ingredients are blended.
Add the dressing to the pea mixture and stir gently but thoroughly. Cover and refrigerate until serving time.
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By egardiner
Beijing
on January 01, 2012
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Great stuff! I added avocado, cilantro, shallots instead of onion, and a can of black beans. Used less amount of oil, more pepper, garlic salt, and added a lot of Tabasco sauce because I thought it needed a little kick. This is a keeper!
By brenda.tidwell_...
on November 25, 2011
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This was a HIT....I did make some substitutations ...doubled the balsamic....left out vegetable oil....prep time is actually about one hour....if you don't have electric chopper...will definitely make it again....great recipe for new years eve...for good luck...Love you...Paula
By Joeah
on September 28, 2011
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Wonderful recipe. I made it for my family and they loved it. The only thing I did differently was I put two tbs of basalmic vinegar instead of one. We like it spicy.
It makes a lot so if you have a lot of family or company they will have enough. Many family members used it as a salad instead of a dip...it was great both ways.
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